Crab dishes

Tenshindon is a simple Japanese dish which combines crab meat omelet and rice. It belongs to the broad category of donburi dishes, which includes many Japanese ingredients and meals that are served over rice. The central part of every tenshindon is the omelet which employs crab meat, the authentic Japanese negi onions, and (occasionally) mushrooms, peas, and sliced ginger.

Poo cha (a.k.a. poo ja) is a Thai dish consisting of stuffed, deep-fried crabs. The dish is best prepared with fresh crabs that are steamed

Easily identifiable by the patches of scruffy dark hair on its claws, the succulent, moist, and meaty Shanghai hairy crab is a delicacy that is large as an adult person's palm. Its flesh is firm, yet tender and delicate, so it is always steamed whole, without any seasonings, while the meat is much sweeter than regular crabmeat.

Like many other dishes in Asia, chilli crab started as a street food item, but it has eventually become so popular that today it is considered to be the national dish of Singapore. It consists of a stir-fried crab covered in a succulent, spicy sauce.

Black pepper crab is the unofficial national dish of Singapore, made by stir-frying crab pieces with black pepper, garlic, shallots, and oyster sauce over high heat. The dish is seldom prepared at home, but people can easily find it at numerous street stalls and seafood restaurants.

Gejang is a Korean dish consisting of marinated crabs. The traditional marinade is usually based on soy sauce, and it goes under the name gejang gejang, while its spicier counterpart is known as yangnyeomgejang. The crabs are always alive when they are marinated, and it is recommended to prepare it with female crabs since they are usually filled with roe.